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HW2 Lipids

The document summarizes the answers to four questions: 1. Yogurt is preferable to water for relieving spicy food sensations because capsaicin is hydrophobic and yogurt contains casein protein that binds to and washes away capsaicin. 2. Vitamins D and A can cause toxicity when consumed in excess because they are fat-soluble and stored in tissues, while vitamin C does not readily cause toxicity since it is water-soluble and excreted in urine. 3. The main difference between fats and oils is that fats are solid at room temperature while oils are liquid, and fats contain only saturated fatty acids while oils contain both saturated and unsaturated fatty acids

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42 views3 pages

HW2 Lipids

The document summarizes the answers to four questions: 1. Yogurt is preferable to water for relieving spicy food sensations because capsaicin is hydrophobic and yogurt contains casein protein that binds to and washes away capsaicin. 2. Vitamins D and A can cause toxicity when consumed in excess because they are fat-soluble and stored in tissues, while vitamin C does not readily cause toxicity since it is water-soluble and excreted in urine. 3. The main difference between fats and oils is that fats are solid at room temperature while oils are liquid, and fats contain only saturated fatty acids while oils contain both saturated and unsaturated fatty acids

Uploaded by

Lyle
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Alcantara, Joshua G.

BSN 1-YB-19

Answer the ff. questions:

1. Spicy dishes flavored with hot peppers are often served with a side dish made from whole-

milk yogurt. Why is yogurt preferable to a drink of water after a mouthful of spicy food?

The heat that we feel when we eat spicy food is because of the capsaicin that is included in

the hot peppers or chillies. Capsaicin (C18H27NO3) is an alkaline oil-based molecule that has a

chemical structure by vaniloid group along with a long hydrocarbon chain and a polar amide group.

This structure makes it hydrophobic and fat soluble. Since the water is polar and capsaicin is

nonpolar or hydrophobic, the water can’t help to relieve the burning or hot sensation. While yogurt

can help to relieve the burning sensation, it is because most dairy products have a protein called

cascin which is also lipophilic, or fat-loving. Because of this, it attracts the binds with the capsaicin

and washes it away.

2. Why does the consumption of excessive amounts of vitamins D and A cause adverse health

effects, whereas consumption of vitamin C well in excess of the recommended daily allowance

generally does not lead to toxicity?

Vitamins A and D are an example of fat-soluble vitamins. These kinds of vitamins don't

dissolve in water, and they are easily stored in the body’s tissues. If you take too many of these

kinds of vitamins, it can lead to toxicity and can be harmful to your body. While the vitamin C is
an example of soluble vitamins, unlike the fat-soluble vitamins, water soluble vitamins are not

stored, but they’re easily excreted through our urine. Too much vitamin C can also lead to toxicity,

but it is not as often you do it to fat-soluble vitamins like vitamins A and D.

3. What is the main difference between Fats and Oils?

Fat is solid at room temperature, while the oil is liquid at room temperature. The fats are

oil substances in the animal body found under the organs or behind the skin, while oils are viscous

liquids that occur in fruits or seeds of plants. Fats have only saturated fatty acids and the oil has

saturated and unsaturated fatty acids. The saturated fatty acids in the fats have higher melting point,

and the unsaturated fatty acids in the oils have lower melting point. The fats are stored in

specialized animal cells called adipocytes, and the oils are stored in fat granules.

4. Bacteria are typically grown at a temperature of 37oC. What happens to the membrane

lipid composition if the temperature is increased to 42oC?

The membrane lipid composition becomes richer in fatty acids with more carbons and

fewer double bonds as the temperature is raised to 42oC because the fluidity of a lipid bilayer

varies with temperature. Lipid bilayers become more fluid and permeable or leaky at higher

temperatures, while they become rigid at lower temperatures. Also, saturated fatty acids make the

model membrane stiff, whereas unsaturated fatty acids improve its fluidity. Furthermore, double
bonds impact fluidity since the absence of double bonds reduces fluidity, resulting in a membrane

that is very strong and densely packed. Unsaturated fatty acids have at least one double bond,

causing the chain to kink. Thus, raising the temperature makes the membrane more fluid. To keep

fluidity constant, bacteria produce fatty acids with more carbons and fewer double bonds.

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